SUN-DRIED TOMATO CREAM CHEESE DIP

SUN-DRIED TOMATO CREAM CHEESE DIP image

Yield 1 3/4 cups

Number Of Ingredients 7

3 sundried tomatoes (dry, not oil packed)
2 cloves of garlic, peeled
½ cup boiling water
3 green onions trimmed, cut into 1 inch peices
1 package low fat cream cheese, cut into 1 inch pieces
½ cup low-fat cottage cheese
2 teaspoons herbs de Provence

Steps:

Place sundried tomatoes and garlic cloves in a small bowl and cover with boiling water, let stand 5 minutes. Drain, reserving soaking liquid, place garlic and tomatoes in blender jar, cover blender jar. Pulse on low 10 times to chop. Add green onions, pulse 10 times to chop. Add remaining ingredients in the order listed. Set blender on High. Blend 10 to 15 seconds. Scrape blender jar. Add cooking liquid by teaspoon if mixture seems thick. Blend mixture until smooth and creamy. Let stand 30 minutes before serving to allow the flavours to blend. Refrigerate in an airtight container. Bring to room temperature 15 to 20 minutes before serving.